Farçous

Preparation info

  • [For

    four

    ]
    • Difficulty

      Easy

Appears in

Mourjou: The Life and Food of an Auvergne Village

Mourjou

By Peter Graham

Published 1999

  • About

When Auvergnat cooks make pounti, chou farci or a stuffing to go into a boiling hen, veal breast or guinea fowl, they often err deliberately on the generous side as far as quantities are concerned. That way they are certain they have enough to go into the dish or stuffing, and any mixture left over can co